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Middle Eastern

Beef and Lamb Kofta
The kofta will adhere best to wooden skewers; give them a soak for at least 30 minutes before starting this recipe. Cooking times may vary based on the size and intensity of your campfire.
1 lb. ground beef
1 lb. ground lamb
1 small onion, grated on the large holes of a box grater
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
3 garlic cloves, minced
2 tsp. salt
1 Tbsp. ground cumin
1 Tbsp. olive oil
1 tsp. smoked paprika
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. lemon zest
1/4 tsp. red pepper flakes
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Beef and Lamb Kofta

Beef and Lamb Kofta

Beef and Lamb Kofta
  • Servings:Serves 4 to 6
  • Prep Time:10 minutes
  • Cook Time:10 minutes
1. Combine all ingredients in a large bowl and mix until well combined and mixture feels slightly sticky. Divide meat into 9 portions, then roll into small, torpedo-like shapes about 6 inches long and 1 inch wide.
2. Thread meat through 9 soaked wooden skewers, pressing gently so that it flattens slightly and adheres to skewers.
3. If building a campfire with coal, cook skewers over hot, bright red coals, rotating throughout, until browned and centers of meat register 155 degrees, 8 to 10 minutes. If using a wood-based campfire, cook skewers over medium heat (on the edge of the flames).
Source: Hannaford fresh Magazine, July - August, 2017